This genius, no-ice-cream-maker-required, recipe for vanilla ice cream produces a dreamy, soft serve-like consistency straight from your food processor. Dress it up with sprinkles, cherries, or whatever toppings you love best.
6 large egg yolks
1/3 cup granulated sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon table salt
Rainbow candy sprinkles
How to Make It
Whisk together egg yolks, sugar, and corn syrup in a heavy-bottomed saucepan until well combined. Add cream and milk; whisk until well combined. Cook over medium-low, stirring often with a rubber spatula, until mixture reaches 170°F, 12 to 15 minutes.
Remove from heat, and stir in vanilla and salt. If any solids form in the mixture, pour through a fine wire-mesh strainer into a bowl, and discard solids. Transfer cream mixture to a chilled bowl, and place bowl in a larger bowl of ice and water. Let stand, stirring occasionally, until mixture is room temperature or cooler, about 20 minutes.
Pour cream mixture evenly into 24 ice-cube tray compartments. Freeze until solid, about 6 hours.
Transfer frozen ice cream cubes to a food processor, and process until smooth and creamy. Serve immediately, or transfer to a freezer-safe container; cover and freeze until ready to use. Serve ice cream topped with sprinkles and cherries.
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